Name: Green Pea Guacamole Recipe
Yield: 6
Ingredients: 2/3 cup thawed frozen peas; 2 small jalapenos; 2 tablespoons packed cilantro leaves, chopped, more for garnish; 3 medium ripe avocados, diced; 3 scallions, white and light green parts only, sliced thin; 1 zest of lime; 1 2 juice of 1 lime (about 2 tablespoons), plus more as needed; 3/4 teaspoon salt; Tortilla chips, for serving; Lime wedges, for serving (optional)

Green Pea Guacamole Recipe

How To Make Green Pea Guacamole

Whip up a vibrant bowl of this creamy and chunky guacamole recipe, made with roasted jalapeño, lime, and cilantro, for a flavorful side.

Preparation: 25 minutes

Cooking: 15 minutes

Total: 40 minutes

Serves:

Ingredients

⅔cupfrozen peas,thawed
2small jalapenos
2tbspcilantro leaves,packed, chopped, and more for garnish
3medium avocados,ripe, diced
3scallions,white and light green parts only, sliced thin
1lime,zested
2tbsplime juice,plus more as needed
¾tspsalt

For Serving:

tortilla chips
lime wedges,optional

Instructions

Heat broiler to high and broil 1 jalapeño on a heatproof pan. Cook, turning occasionally until the jalapeño is completely charred. Place the blackened pepper in a small bowl, cover tightly with plastic wrap, and let sit for 15 minutes.
When cool enough to handle, use a paper towel to wipe off the charred skin. Halve, seed devein and dice the roasted jalapeño. Then halve, seed, and dice the remaining raw jalapeño.
In the bowl of a small food processor, purée the peas with the roasted jalapeño, raw jalapeño and cilantro. Process until almost smooth but still a little chunky.
In a medium bowl, combine the diced avocado, scallions, lime zest, lime juice, salt, and the pea purée. Mash until well combined, but still a little chunky. Taste and adjust the salt and lime juice as needed.
Serve with tortilla chips and lime wedges, if desired.

Recipe Notes

Alternatively, if you have a gas stove, you can roast the jalapeno by turning a burner to the highest setting and setting the pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened.
To keep the guacamole from turning brown, press a piece of plastic wrap directly over top and store it in the refrigerator until ready to serve.